Share Dal Bhat with friends

Wash and soak 2 cups of Basmati or Long Grain rice for 5 minutes. Drain rice then boil in 4 cups of water over medium heat for 10-15 minutes. Add butter and fluff with a fork. Cook covered on low heat for further 5 minutes. Set aside. Your Bhat (rice) is done!

In another pan fry ¾ cup of sliced onions with 1 tsp minced garlic and 2 chillies (to taste) in butter. Stir through lentils before serving.

Serve Dal with Bhat and you have Dal Bhat!

NOTE: Jimbu is the dried leaves of a local Nepali onion species and chives can be substituted. Asafetida (also known as Devil’s Dung or Stinking Gum) is a gum that comes from giant fennel sap. It stinks! You can use onion or garlic powder as a substitute.